Best Stuffing Recipe

Course Side Dish

Cuisine American

Keyword stuffing, thanksgiving sides

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 380kcal

Author Emma Chapman

Equipment

1 9x13 casserole dish

Ingredients

22 ounces stale bread
1 cup butter
4 shallots
5 cloves garlic
1 ½ cups celery
2 tablespoons sage
2 tablespoons parsley
2 tablespoons rosemary
2 tablespoons thyme
2 cups chicken stock
2 eggs
salt and pepper

Instructions

Cube the bread the night before you make this. I like to leave it in a bag, loosely sealed, so it dries out some. It doesn’t have to be completely dry or stale, but fresh soft bread isn’t as good for this recipe.
Chop up the shallots and celery. Mince the garlic. Chop up the fresh herbs.
In a large sauce pan, heat the butter over medium heat until melted. Then stir in the shallots, garlic and celery. Cook for 2-3 minutes.
Then stir in most of the fresh herbs, reserving around 1/3 of them to top the stuffing with before baking.
Stir together the chicken stock and eggs until well combined.
In a large mixing bowl, or two if needed, add the bread crumbs, cooked shallot mixture, and the chicken stock mixture.
Stir until everything is well coated and combined. Season well with salt and pepper.
Butter a 9×13 baking dish, or coat in nonstick cooking spray.
Add the stuffing mixture to the pan. Top with the remaining herbs. Cover in aluminum foil.
Bake at 350°F (177°C) for 20 minutes, then remove the foil and continue to bake for another 25-28 minutes.
The total bake time will be 45-48 minutes. The stuffing should look golden brown along the edges when done.

Notes

You can substitute the shallots for a yellow or white onion if needed.

I like to buy the day old bread that’s on sale at the grocery store for this, if I don’t have leftover bread to use. Also, you can save random bits in a bag in the freezer leading up to making this recipe.

If you want to make this ahead, simply follow this recipe until the point of baking. Instead, store it in the refrigerator until you are ready to bake.

You can use this recipe to stuff a Thanksgiving turkey, but keep in mind depending on the size of bird this may make too much stuffing to all fit inside the cavity. You may have enough to cook this stuffing in an 8×8 size pan in addition to stuffing the turkey. But, again, it depends on the size of bird you are preparing.

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